Gary Portman

Sharpen Cangshan knives at about 16 degrees per side, the angle Cangshan uses on most of its lines. A whetstone gives the best result: coarse side until you feel a burr along the whole edge, then both sides on the … Read more

Most people chop with the whole hand wrapped around the handle and the index finger stretched along the spine. It feels safe, but it puts all the control in your wrist, so the blade wobbles on every cut and your … Read more

If you’re confused by all the different knife blade types, welcome to the club. When we first got obsessed with knives, we found it crazy that they come in so many blade shapes. After a lot of education and research, … Read more

A bread knife is a long kitchen knife, usually 8 to 10 inches, with a serrated (toothed or wavy) edge. The teeth saw through a hard crust while the blade barely presses on the soft crumb, so the loaf keeps … Read more

What is more ironic than having rust on stainless steel knives?! Don’t we buy stainless steel things because they promise to not rust? Apparently, the term Stainless is just a marketing trick that refers to iron alloyed with Chromium and … Read more

Even the highest quality knives have their lifespan, despite all the love and care. If your knives are starting to show signs of aging, are getting dull, losing handles, are rusty, bent, or missing pieces, maybe it’s time to invest … Read more

Storing your knives properly is as essential as buying quality knives. Finding great storage options will not only keep your keen aesthetic eye satisfied and save you space. It will also prevent the knives’ blade from getting blunt, prevent nicks, … Read more

There is a multitude of types of kitchen knives to choose from when picking the right knives for you. This host of choices might give you a hard time deciding which knives suit your needs. Arm yourself with the knowledge … Read more